Fisher and Paykel BI603MDE1.5 User Guide - Page 26

Shelf, single; multi, Temp °F, Temp °C, Time min, Baking

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US 24 Cooking guidelines CA BAKE Shelf (single; multi) Temp °F Temp °C Baking Bread Bread American sandwich loaf 9"x5" /23x13cm loaf pan 2 or 3 wholewheat loaf - 9"x5" /23x13cm loaf pan 2 or 3 Cornbread 4 Biscuits 4 Muffins, large 3 English scones 4 Sugar cookies Cup cakes/Small cakes Layer cakes, yellow, one shelf white & chocolate (8"/20cm round pans) two shelves Layer cake, yellow, one shelf white & chocolate (9"/23cm round pans) two shelves Layer cake, yellow, white & chocolate (9"x13"/23x33cm pan) 4 4 4 4 & 6 4 4 & 6 4 Fatless sponge cake 4 Pound cake from scratch mix 2 2 Rich fruit cake 4 Brownie (8"x8"/ 20x20cm pan) from scratch 4 Angel food cake from scratch 1 (10"x4"/25x10cm tube pan) mix 1 Meringues 2 Fruit pie (two-crust) from scratch frozen Pizza from scratch frozen Lasagna Casserole Vegetables 2 2 4 4 3 or 4 3 3 or 4 350 175 375 425 425-450 375 425-450 375 365 340-350 190 215 215-230 175 215-230 175 185 170-175 340-350 170-175 340-350 170-175 340-350 170-175 340-350 170-175 350 325 350 275-300 175 160 175 135-150 350 175 325-350 160-175 325-350 160-175 250-270 425 then 375 375 425-450 375 350-375 350-360 350-375 120-130 215 then 190 190 215-230 175 175-190 175-180 175-190 Time (min) 40-50 35-45 22-28 10-12 23-30 10-12 6-10 15-20 32-38 32-38 27-33 27-33 32-38 30-40 70-80 48-58 3-6 hrs 20-25 50-60 37-47 60-70 20 then 25 45-65 10-15 18-25 40-50 60-90 30-60

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24
US
CA
Cooking guidelines
BAKE
Shelf
(single; multi)
Temp °F
Temp °C
Time (min)
Baking
Bread
American sandwich loaf -
9”x5” /23x13cm loaf pan
2 or 3
350
175
40-50
Bread
wholewheat loaf
- 9”x5” /23x13cm loaf pan
2 or 3
375
190
35-45
Cornbread
4
425
215
22-28
Biscuits
4
425-450
215-230
10-12
Muffins, large
3
375
175
23-30
English scones
4
425-450
215-230
10-12
Sugar cookies
4
375
175
6-10
Cup cakes/Small
cakes
4
365
185
15-20
Layer cakes, yellow,
white & chocolate
(8”/20cm round
pans)
one shelf
4
340-350
170-175
32-38
two shelves
4 & 6
340-350
170-175
32-38
Layer cake, yellow,
white & chocolate
(9”/23cm round
pans)
one shelf
4
340-350
170-175
27-33
two shelves
4 & 6
340-350
170-175
27-33
Layer cake, yellow,
white & chocolate
(9”x13”/23x33cm
pan)
4
340-350
170-175
32-38
Fatless sponge cake
4
350
175
30-40
Pound cake
from scratch
2
325
160
70-80
mix
2
350
175
48-58
Rich fruit cake
4
275-300
135-150
3-6 hrs
Brownie (8”x8”/
20x20cm pan)
from scratch
4
350
175
20-25
Angel food cake
(10”x4”/25x10cm
tube pan)
from scratch
1
325-350
160-175
50-60
mix
1
325-350
160-175
37-47
Meringues
2
250-270
120-130
60-70
Fruit pie (two-crust)
from scratch
2
425 then
375
215 then
190
20 then 25
frozen
2
375
190
45-65
Pizza
from scratch
4
425-450
215-230
10-15
frozen
4
375
175
18-25
Lasagna
3 or 4
350-375
175-190
40-50
Casserole
3
350-360
175-180
60-90
Vegetables
3 or 4
350-375
175-190
30-60